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Shellfish Paella

Total Time

1hr35mins

Prep 20 mins

Cook 1 hr 15 mins

My own variation of a popular one-pot meal. The addition of pepper flakes adds a bit of zip to an otherwise fairly bland dish. Serve with chunks of baguette, Italian bread or Pita. Of course, plenty of Chardonnay to wash down the rice.

Reviews

Most Helpful

Love it, love it, love it! Toolie, this dish was awesome! Very similar to the way they make it here at the home and here in Miami, but yours is better! The one thing I changed was instead of green peppers only, I used yellow & orange with the green peppers, and saved the red for the garnish. However, we used Arborio rice instead, it keeps it mushy and creamy. Lovely and wonderful recipe! Also, you use saffron and many times here at the home & in Miami, they use Bijol(a combination of the achiote seeds and other things)and it doesn't have the saffron taste! We served it with ripe plantains(Platanos Maduros), freshly made crusty bread but the Chardonay was missing! Thanks for posting Toolie, we served this about 4 weeks ago at a Dr's luncheon and it was a great hit! Diane :=)

This recipe took a long time to make but was well worth it. I was craving Paella and it cured the cravings. I was quite proud of myself that it turned out so good. I am not the best cook and found this recipe to be fairly easy. The only thing I did different was omit the green peppers and I bought saffron flavored rice(it comes in long tubes) rather than by the saffron since the saffron was about $20.00. It was so good. I highly recomend this recipe...oh and it makes alot..you can easily feed 6 people.